Charred Ramp Flatbreads with Labneh, Jammy Eggs & Sumac Chickpeas
Spring flatbreads with ramps, labneh, eggs, and spice.
Daily recipe · May 09, 2026
A little about this dish
This brunch leans into late-spring ingredients with a fresh, vivid Middle Eastern spirit: silky labneh, jammy eggs, charred ramps, and a warm spiced chickpea crunch. Instead of the usual shakshuka route, it layers textures and colors on toasted flatbread with a sumac-honey drizzle and plenty of herbs, so it feels seasonal, a little unexpected, and very camera-ready.
Ingredients (for 4)
- Ramps — 2 bunches — cleaned, roots trimmed
- Flatbreads or naan — 4 pieces
- Labneh — 1 1/2 cups
- Large eggs — 6
- Canned chickpeas — 1 (15-ounce) can — drained, rinsed, very well dried
- Greek yogurt — 1/2 cup
- Small red onion — 1 — very thinly sliced
- Radishes — 4 — very thinly sliced
- Fresh dill — 1/3 cup — roughly chopped
- Fresh mint — 1/3 cup — roughly torn
- Fresh parsley — 1/3 cup — roughly chopped
- Large lemon — 1 — zested and juiced
- Small garlic clove — 1 — finely grated
- Tahini — 2 tablespoons
- Honey — 1 tablespoon
- Sesame seeds — 1 tablespoon — toasted
- Ground cumin — 1 teaspoon
- Ground coriander — 1 teaspoon
- Smoked paprika — 1 teaspoon
- Sumac — 2 teaspoons
- Aleppo pepper — 1 teaspoon
- Red wine vinegar — 2 tablespoons
- Extra-virgin olive oil — 5 tablespoons — divided
- Kosher salt — 2 teaspoons — plus more to taste
- Black pepper — 1/2 teaspoon
Preparation
-
Step 1 — 🥚💧⏲️Bring a medium saucepan of water to a boil. Carefully add the eggs and cook for 7 1/2 minutes for jammy centers. Transfer to ice water, cool completely, then peel and halve.
-
Step 2 — 🧅🍋🥣In a bowl, toss the red onion with red wine vinegar, 2 tablespoons lemon juice, a pinch of kosher salt, and 1 teaspoon honey. Let it sit, tossing once or twice.
-
Step 3 — 🫛🌶️🍳Pat the chickpeas very dry. Heat 1 1/2 tablespoons olive oil in a skillet over medium-high heat. Add chickpeas, cumin, coriander, smoked paprika, 1 teaspoon sumac, a pinch of kosher salt, and black pepper. Cook for 6 to 8 minutes, shaking often, until lightly crisp and fragrant.
-
Step 4 — 🌿🔥🍴Trim the ramps, separating bulbs from leaves if needed. Toss with 1 tablespoon olive oil and a pinch of kosher salt. In the same skillet or on a grill pan over medium-high heat, cook for 2 to 3 minutes, turning once, until tender and lightly blistered.
-
Step 5 — 🥣🧄🍋Stir together the labneh, Greek yogurt, tahini, lemon zest, grated garlic, 1 tablespoon lemon juice, and a pinch of kosher salt. Mix until thick but spreadable, adding 1 teaspoon water if needed.
-
Step 6 — 🫒🍯✨In a small bowl, stir the remaining 2 1/2 tablespoons olive oil with the remaining 1 teaspoon sumac, Aleppo pepper, and the remaining 2 teaspoons honey.
-
Step 7 — 🫓🔥👌Warm the flatbreads in a dry skillet, oven, or over a gas flame for 20 to 30 seconds per side until soft and lightly blistered.
-
Step 8 — 🥙🌿🥚Spread the labneh mixture over each flatbread. Top with charred ramps, egg halves, spiced chickpeas, pickled onion, radish slices, dill, mint, and parsley.
-
Step 9 — 🌰🫒🧂Spoon over the sumac-honey oil. Sprinkle with toasted sesame seeds and season with more kosher salt to taste.
-
Step 10 — 🍽️🍋😋Serve right away with extra lemon wedges on the side for squeezing.
A final fox tip
If ramps are unavailable, use a mix of scallions and a handful of baby spinach or young garlic scapes. For a heartier spread, add sliced avocado or roasted baby potatoes on the side. Kids can help stir the labneh, peel eggs, and scatter the toppings. For the best photo, plate on a large light-colored platter and finish the herbs at the very end so they stay vivid and fresh.